Chocolate Oreo Piranha Plants

This one is for all those Super Mario fans like myself. Though I did get some comments about them being from the Little Shop of Horrors, these are the Piranhas from Super Mario series. They are packed with sugar power and are ready to eat anything that approaches them…or to be eaten. 😉

If you are following me on Instagram, you’ve probably seen the picture of my first piranha plant dessert made from a macaron and a cake pop. That was a fun rainy day baking project I did 2 years ago.

The first appearance of Piranhas was in Super Mario Bros, 1985 – which happens to be my year of birth – perhaps that’s why I love these triffid-like plants so much!

I also own these cute piranha plant earnings my husband got for me a few years back, aren’t they just adorable?

Now back to what we got here! The warp pipe is a chocolate cupcake baked in ice cream cone, covered in green fondant and topped with Oreo crumbs. The plant is a no-bake Oreo cake pop covered in red and white fondant. Inner mouth is made from heart shaped pink sugar sprinkles and green stem and leaves are green fondant.

Cupcake and Cake Pop recipes are included in this post (just keep scrolling down), extra ingredients needed are the following:

300 grams green sugar paste/fondant

150 grams red sugar paste/ fondant

50 grams white sugar paste/ fondant

50 grams light green sugar paste/fondant

8-16 pink heart shaped sugar sprinkles

2 extra Oreo cookies, filling removed and crushed

Roll out green fondant and cut into cone height long stripes, you can use a dap of melted chocolate or icing to help it to stick.Cut 2cm wide long stripes out of green fondant and cover the last bit of the cone.Sprinkle crushed Oreo cookies on top.Roll out red fondant and cut into rounds diameter 6 cm (2.3 inch). Stick the lollipop stick through and cover the cake ball, reshaping the cake from the top for creating an open mouth.Push tiny holes in the cake using a fondant modelling tool and fill them with white fondant dots of different sizes.Make the lips out of white fondant pieces joined together, you’ll also need 4 teeth and heart shaped sugar sprinkles cut from the sharp end to form the inner mouth.Place ready flowers on a cake pop stand.Cover about 2 cm of the stem with light green fondant.Stick it in the middle of the pipe, you can also add light green fondant leaves and attach them to the stem.

Ice Cream Cone Chocolate Cupcakes

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Servings

Prep Time

8cupcakes

10minutes

Cook Time

25minutes

Servings

Prep Time

8cupcakes

10minutes

Cook Time

25minutes

Ice Cream Cone Chocolate Cupcakes

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Servings

Prep Time

8cupcakes

10minutes

Cook Time

25minutes

Servings

Prep Time

8cupcakes

10minutes

Cook Time

25minutes

Ingredients

50gramsdark chocolatemelted

40gramsunsalted butter

80gramssoft brown sugar

1egg

85gramsplain flour

1/2teaspoonbaking powder

1/4teaspoonbaking soda

1/4teaspoonsalt

100mililitersmilk

1/2teaspoonvanilla extract

8ice cream conesflat bottomed

Servings: cupcakes

Units:

Instructions

Preheat oven to 160ºC and place ice cream cones in cupcake baking tray.

Place butter and sugar in a mixing bowl and start beating on medium high speed, beat for 3 minutes then add the egg and continue beating for 5 minutes.

Add melted chocolate and continue beating for about 2 minutes.

Meanwhile in a separate bowl combine flour, salt, baking powder and baking soda. Place milk in a glass or small jug and add vanilla.

Add both dry ingredients and the milk into the main mixture and keep beating, until incorporated and smooth.

Spoon or pipe the batter into the ice cream cones up to about 2 cm from the top.

Bake in preheated oven for around 25 minutes, until a toothpick inserted from the middle comes out clean.

Place on a wire rack and allow to cool completely.

Top with icing of your choice.

No Bake Oreo Cake Pops

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Servings

Prep Time

8pops

20minutes

Passive Time

20minutes

Servings

Prep Time

8pops

20minutes

Passive Time

20minutes

No Bake Oreo Cake Pops

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Servings

Prep Time

8pops

20minutes

Passive Time

20minutes

Servings

Prep Time

8pops

20minutes

Passive Time

20minutes

Ingredients

8Oreo cookies

2tablespoonscream cheese

150gramswhite chocolate

Servings: pops

Units:

Instructions

Place cookies in a food processor or a blender and pulse until roughly chopped.

Add the cream cheese and continue pulsing until the mixture is well combined.

Using your hands roll the cookie mixture into 2.5cm (1 inch) balls.

Dip a lollipop stick in melted chocolate and insert into each ball, place in freezer for 20 minutes.

Bring to room temperature and carefully dip in melted chocolate or cover with fondant, and apply your decorations on top.

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Bio

Marianne is an enthusiastic home baker and a recipe ninja, developing new recipes every week. Oh, and she wears pink only when baking!